Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise … Continue reading Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

Bakery Style Soft Triple Chocolate Cookies

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.

Portioning and baking the cookies.

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.

Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.

Continue until all of the cookies are baked.

Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

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There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Today is Mothering Sunday, also known as Mother’s Day. A day set aside to give thanks and show love to those who have born and birthed us. Yet with surrogacy, adoption, step mothers, fostering and many other types of parenting, for me this day represents so much more. First of all, for me personally, the … Continue reading Raspberry Lemon Celebration Layer Cake

Today is Mothering Sunday, also known as Mother’s Day. A day set aside to give thanks and show love to those who have born and birthed us. Yet with surrogacy, adoption, step mothers, fostering and many other types of parenting, for me this day represents so much more. First of all, for me personally, the title of Mum, Mam, Mother or Mom, does not come with any accolade simply because a woman has carried and given birth to a child. It is a title earned through endless, sleep deprived nights, countless cuddles and reassurance. Most importantly though it is earned through the act of selfless love, loving so hard and still letting go. Today those are the women I celebrate and am celebrated with. So raise your glass and enjoy a slice of my Raspberry Lemon Celebration Layer Cake.

Raspberry Lemon Celebration Layer Cake

While I am sitting here, enjoying a delicious slice of this Raspberry Lemon Celebration Layer Cake, I am also taking a moment to be thankful for being a Mum. Thankful for the laughter and fun that comes alongside the hard work and at times pain. The knowledge that I am part of a family unit, that starts with my husband and I and reaches out through our children, our siblings and what is to come. Most importantly knowing that I am unconditionally loved and accepted by my Heavenly Father, who is both mother and father to me.

Raspberry Lemon Celebration Layer Cake

Since we are celebrating, what better occasion than to make a cake. Light lemon sponge layered with the very best lemon curd and lemon buttercream. Surrounded with swirled white chocolate pencils and topped with fresh, deep red, raspberries. The sum of this Raspberry Lemon Celebration Layer Cake is so much more that the total of it’s separate parts.

Raspberry Lemon Celebration Layer Cake

While magnificent to look at, do not be daunted at the prospect of making this cake. Inspired by Lorraine Pascal and a baking programme I watched, trust me when I state that if I can make this cake, you can too. Also, the very lovely Maria Whitehead who runs Hawkshead Relish with her husband and daughter, remarked that my recipes are approachable and ‘un-cheffy’! Which, I took as a compliment and also used as influence when designing this cake.

Note: The cake is baked in three separate layers. Since a 20cm (8in) sandwich tin is required for each sponge the recipe is split. The first amount given is sufficient for two layers. While the second amount is for a single layer. If you have three equal sized tins, combine the first and second amounts, dividing equally between three tins. Baking times may need to be adjusted.

Making and baking the cake layers.

First of all grease and line the base of each sandwich tin with baking parchment.

Into a large bowl add the first amount given for butter, sugar and salt. Whisk the ingredients together until pale and creamy.

Next add 4 eggs and 1 teaspoon of vanilla extract. Sift the flour and baking powder on top and then add the zest of one and one third of lemon.

Whisk the ingredients together until just combined, yet free of lumps.

Making the lemon sponge cake batter.

Divide the cake batter evenly between the two prepared sandwich tins, smoothing the top.

Place both tins in the centre and lower parts of the oven and bake for 40-50 minutes.

The cake sponge is fully baked when golden, springs back from a light touch and an inserted skewer comes out clean.

As soon as the cakes are baked remove from the oven. Leave to cool in the tin for 10 minutes and then turn out, removing the baking parchment from the base of each sponge.

Leave to cool on a cooling rack.

Wash up a sandwich tin, grease and line as before. Make the batter for one sponge following the method given, using the second quantity given in the recipe. Fill the tin and bake as before.

Preparing and baking the cake sponges.

While the last sponge is cooling make the lemon buttercream.

Into a large bowl add butter, icing sugar, salt and lemon juice.

Stating on a low speed whisk the ingredients together, increasing the speed until the buttercream is light and creamy.

Spoon the buttercream into a large piping bag without a nozzle fitted. If using a disposable bag cut a 1cm opening at the bag’s tip.

Filling and covering the cake:

Pipe one tablespoon of buttercream on to the plate/board used for the cake.

Place one cake sponge, flat side facing up, on top of the buttercream.

Spoon 3 tablespoons of lemon curd on to the cake and spread to cover evenly.

Pipe 3-4 tablespoons of buttercream on to the top of the next sponge. Spread to cover the sponge evenly.

Flip the sponge and place on top of the lemon curd covered sponge.

Stacking the cake layers.

Spoon 3 tablespoons of lemon curd on the top of the sponge, spread to cover evenly as before.

Pipe 3-4 tablespoons of buttercream on to the flat side of the third sponge. Again, spread to cover evenly.

Flip the sponge and place, flat side down, on to the second, lemon curd covered sponge.

Layering the cake with lemon curd and buttercream.

Place the cake plate/board on to a cake decorating turntable if you have one.

Pipe buttercream between each layer and on the top of the cake.

Use an offset palette knife to spread the buttercream evenly around and on top of the cake. Since the cake is to be covered the finish of the buttercream does NOT have to be perfect. Aim for a neat, smooth finish.

Covering the layered cake with buttercream.

Decorating the cake:

First of all take a full size pencil, measure it against the height of the cake. 10cm or 4 inches is the desired height of excess pencil from the top of the cake.

Trim a pencil to the length needed and measure against the cake to double check.

Make any adjustments and keep the pencil as a guide for cutting the remaining pencils.

Cut a few pencils at a time. Carefully take the first one placing vertically against the side of the cake. Gently push it into the buttercream.

Continue with the next pencil, placing as close as possible next to the first pencil.

Work around the outside of the cake, adding pencils until the entire cake is surrounded.

Decorating the cake using white chocolate pencils.

Turn the cake, check from each angle, ensuring the pencils are uniform.

Starting at the outside rim, place raspberries as close together as possible.

Work in circles towards the cake’s centre, until the first layer of raspberries is complete.

Place the remaining raspberries on top, in a circular fashion, finishing at the cake’s centre.

To be a Mother is to be part of a family. That really is the best part for me. Loving and being loved back. That is what fills me with joy. Laughing and having people to laugh with. Feasting and sharing with those who love and enjoy life. Finally, if you too would like to be part of a family see Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast!

Sammie xx

Hawkshead Relish supplied the lemon curd for this recipe. All content and opinions are those of the writer. No payment has been received for this post. No part of this post may reproduced or duplicated without the written permission of the owner. Please see the Disclosure Policy.

Cake, is not something that we need to have in our lives. Oh but how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to … Continue reading Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Oh but how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Yet baking, for me, truly is a form of relaxation. So on Sundays, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

Caramel Crunch Topped Chocolate Bundt Cake

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that stays moist over the following days. Contrasting well with the crunchy caramel topping and silky icing.

Caramel Crunch Topped Chocolate Bundt Cake

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

Caramel Crunch Topped Chocolate Bundt Cake

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be on the cheap size, in terms of value for money, when used they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.

In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.

Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.

Tip the liquid ingredients into the creamed butter bowl.

Sieve the flour, baking powder and cocoa powder into the same bowl.

Mix all of the ingredients together using a spoon until they are just combined. Over mixing can lead to a tough cake crumb once baked.

Creating the moist chocolate cake batter.

Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.

Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.

The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.

As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.

After the cooling time has elapsed turn the cake out on to a cooling rack.

Allow the cake to cool completely before icing.

Preparing the bundt pan, filling and baking the cake.

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.

Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.

Next add the Rolos and stir continuously until melted into the chocolate.

Making the chocolate fudge icing to glaze the cake.

Place the cooled cake on to a rack over a clean baking tray.

While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.

As soon as the icing has stopped dripping move the cake to a plate or board.

Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.

Glazing and decorating the cake.

Leave the icing to set for 30 minutes prior to serving.

Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.

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It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

Whatever you are making, baking and creating in your kitchens have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Winter, the season where stews and casseroles become feasts that fill us with warmth and comfort. Chilli certainly is a giant, teddy bear hug in a bowl. Spiced meat, peppers and beans, cooked gently and slowly, providing a warm, filling dish. Here, the emphasis has been to keep the recipe low fat and healthy. Let … Continue reading Healthy Turkey Mixed Pepper Chilli

Winter, the season where stews and casseroles become feasts that fill us with warmth and comfort. Chilli certainly is a giant, teddy bear hug in a bowl. Spiced meat, peppers and beans, cooked gently and slowly, providing a warm, filling dish. Here, the emphasis has been to keep the recipe low fat and healthy. Let me share my Healthy Turkey Mixed Pepper Chilli.

Healthy Turkey Mixed Pepper Chilli

While traditionally Chilli-Con-Carne is made with beef mince, substituting turkey mince would have been the obvious choice. Yet, I wanted, indeed needed a Chilli with texture, such as this Chunky Chilli. Since turkey breast is a naturally low fat meat, using breast steaks provided the ‘bite’ required. Cooked low and slow this dish is as easy to make as it is delicious to eat.

Healthy Turkey Mixed Pepper Chilli

Since the meat is seared separately, removed while the onion is sautéed and then added back into the dish, this recipe could easily be made in a slow cooker. Either cooked on the hob or in a slow cooker there are no difficult processes involved in making this Chilli. Simplicity in the kitchen is always welcome during a busy week.

You will need a large heavy bottomed pan for this recipe. A Dutch oven (cast iron casserole dish) is ideal. While the recipe calls for simmering on a hob, alternatively the assembled dish can be left in the oven on a low heat.

First of all cut up the turkey breast into bite size chunks. Toss the chunks in the ground cumin so they are all coated in spice.

Place a heavy bottomed pan on a medium heated hob. Add half the oil and then when hot place the turkey chunks, spaced evenly apart, into the pan. Brown the meat, turning to ensure each piece is seared in the hot pan. As soon as the meat is seared on all sides remove from the pan on to a clean plate.

While the meat is searing prepare the onions. Peel and cut into medium dice (approximately 1.5cm/0.5”).

With the meat removed from the pan turn the heat down to low. Tip in the diced onions and add the salt. Sauté on a low heat for 5 minutes, stirring occasionally.

Prepare the peppers while the onions are cooking. Wash, de-seed and cut into large dice – 2.5cm/1” pieces.

As soon as the onions have started to soften add the seared turkey chunks and the mixed peppers into the pan.

Preparing the Chilli.

Add the crushed garlic, chili flakes and black pepper to the pan.

Next pour in both tins of chopped tomatoes. Rinse the tins with cold tap water, keeping any tomato juice and fill three quarters full, add this to the pan.

Tip in the drained and rinsed kidney beans and add the tomato purée.

Stir all of the ingredients together, adding more water if needed. The meat and peppers should be just covered with liquid.

Bring to a simmer on the lowest heat, uncovered on the hob for 1.5 – 2 hours. Stir occasionally.

Slow cooking the Chilli.

The liquid should be reduced by half. Place a lid on the pan if it reduces too quickly.

Spoon the corn flour into a small bowl. Add 2-3 tablespoons of cold water and stir to mix.

Pour the corn flour slurry into the Chilli and stir immediately to mix.

Gently simmer for a further 10 minutes. Stir frequently while the liquid thickens.

Healthy Turkey Mixed Pepper Chilli

To serve ladle the thickened, spicy Chilli into warmed bowls. Fresh homemade bread such as Seeded Cob Loaf, baked tortilla chips or rice all make tasty accompaniments. Also a sprinkle of fresh coriander (cilantro) or parsley, provides the finished dish with a fresh, herb hit.

Healthy Turkey Mixed Pepper Chilli

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Chilli can be enjoyed in the summer as well as in winter. Yet when the weather is cold warming food really adds an extra layer of comfort. It is also a versatile meal. While amounts have been specified in the recipe, adding extra tomatoes, beans or peppers will allow this dish to stretch to feed more people. Since feasting with friends can only improve on how good food tastes.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Today is Valentine’s Day and I have baked bread. While there is nothing unusual in that, I have baked bread with a bit of a difference. Since hearts abound on this day, more than most, I toyed with the idea of baking a heart shaped loaf. Practicality got the better of me. It always does! … Continue reading Sunflower Seed Heart Cob Loaf

Today is Valentine’s Day and I have baked bread. While there is nothing unusual in that, I have baked bread with a bit of a difference. Since hearts abound on this day, more than most, I toyed with the idea of baking a heart shaped loaf. Practicality got the better of me. It always does! Unsure of how the finished loaf would be sliced I decided instead to create a heart pattern on a cob loaf. I share with you my Sunflower Seed Heart Cob Loaf.

Sunflower Seed Heart Cob Loaf

A lighter wholemeal style bread packed full of sunflower seeds, this loaf is as tasty as it is pretty. Since this loaf is baked without the use of steam. Usually a bowl or tray of water is placed in the base of the oven, allowing maximum oven spring before the crust sets. Yet in this case, as the dough is brushed with water prior to being baked, it expanded well, without any cracking. Resulting in a really crusty finish.

Sunflower Seed Heart Cob Loaf

While on the theme of hearts, this bread is ‘Heart healthy’ too. Since the addition of one third wholemeal flour provides added fibre. Also sunflower seeds are high in polyunsturated oil and contain Vitamin E known for it’s anti inflammatory properties. Most of all for those who do not like the density of one hundred percent wholemeal loaves, this bread provides a healthy alternative.

The method given uses a stand mixer to mix and knead the dough prior to proving. You may of course make the dough by hand.

First of all weigh the water into a bowl (of a stand mixer with dough hook attachment).

Add the dried yeast and honey to the water.

Next add both wholemeal and white bread flour.

Now add the salt and oil.

Lower the dough hook and mix on low speed for five minutes.

Add the sunflower seeds to the dough while mixing.

Increasing the speed for a further 5-10 minutes. To check if the dough is ready perform the windowpane test; stop the mixer, remove a small piece of dough and stretch it between your fingers. When fully kneaded/mixed the dough will not tear and you will be able to see through it.

As soon as the dough is fully kneaded stop the mixer and lift up the dough hook. Scrape any dough from the hook into the bowl. Cover with a clean tea towel and leave in a draught free place to prove until doubled in size.

Turn the dough out of the bowl on to a lightly floured worktop, the top of the dough should be at the bottom. So that it is in contact with the wotktop. Working around the outside, pull out the dough and then press into the centre. Continue 5-6 times pulling out and pressing in until you have a neat and tidy lump of dough. This process creates tension across the top (bottom at this point) of the dough.

Flip the dough over and use both hands to cup and shape the dough, turning it as you do so. Resulting in a round cob shaped loaf.

Shaping the dough.

Place the shaped dough on to a lightly oiled baking sheet. Cover with a clean tea towel and leave to double in size in a draught free place.

Preheat the oven to 220C/200C fan, 425F, gas mark 7.

While the dough is undergoing it’s second prove make a heart stencil.

Fold a piece of A4 paper in half. Using scissors cut out half of a heart.

The finished shaped cob loaf and heart stencil.

As soon as the dough has doubled in size brush the entire loaf with warm water.

Place the heart stencil over the dough.

Sprinkle sunflower seeds inside of the stencil and then lightly dab them with water using a pastry brush.

Remove the stencil.

Creating the sunflower seed heart on the proved cob dough.

Place the baking sheet into the centre of a preheated oven and bake for 40-50 minutes.

The bread is baked when it has a deep, golden crust and sounds hollow when tapped.

As soon as the bread is baked remove from the oven and carefully (it will be very hot) place the cob loaf on to a cooling rack.

Sunflower Seed Heart Cob Loaf

Delicious, crusty, nutty flavoured bread.

Sunflower Seed Heart Cob Loaf

Allow the bread to cool prior to slicing and serving.

Ideally store the cooled bread in a bread bin. Plastic wrap or cling film may cause the bread to sweat and it will lose it’s crunchy crust and become soft.

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Bread baking is a passion that I have. Creating a tasty loaf that has flavour in it’s own right and is not simply a carrier of flavours makes the little effort it takes worthwhile. Our home is filled with the smell of freshly baked bread on an almost daily basis. If I could only bake one thing it would be bread. Wholesome, hearty, crusty and nutty this loaf ticked every single box. Bread truly is at the heart of any feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends. Since it is half term this week, here in England I created a bake that children can … Continue reading Marshmallow Topped Rich Chocolate Brownies

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends.

Marshmallow Topped Rich Chocolate Brownies

Since it is half term this week, here in England I created a bake that children can get involved in. While adult supervision may be needed for certain stages of brownie baking process, decorating is child’s play. Whether that be children in your care, or the inner child within us all. Simply looking at these brownies screams fun and that is of upmost importance to us here at Feasting is Fun!

Marshmallow Topped Rich Chocolate Brownies

While many children are happy to share, some thrive better when given their own blank canvas (or brownie in this case) to with. Because it is easy to divide the baked brownie in half, or quarters, or however many children you have helping, decorating these brownies couldn’t be more fun! Disposable piping bags are easy to get hold of, check the baking aisle of your local supermarket. However small sandwich or freezer bags can double as a great substitute. Simply cut a small hole in one corner, once the bag is filled.

Marshmallow Topped Rich Chocolate Brownies

Likewise, should very young children be taking part, icing sugar with a little water and colouring added, removes any risk from piping warm chocolate. Be prepared. If making these brownies with children of any age, including some adults, things will get messy and get eaten! Yet that is the fun of making and eating these brownies. Make sure there are plenty of paper towels to hand.

First of all break/cut both milk and dark chocolate into small pieces, approximately 1cm.

Place the chocolate and butter into a heatproof, microwaveable bowl.

Heat in the microwave on medium for 30 second bursts, stirring after each heat burst.

As soon as the butter is melted remove the bowl and stir continuously until all of the chocolate is melted and combined with the butter. Set aside to cool slightly.

In a separate bowl add the eggs, salt, sugar and vanilla extract. Whisk together until fully combined.

Pour the cooled chocolate into the egg mixture, stirring as you pour to combine both liquids.

Sift the flour and bicarbonate of soda on to the chocolate mix. Fold the flour into the chocolate mixture until is just combined.

Making the rich chocolate brownie batter.

Pour the chocolate brownie batter into the prepared tin.

Rap the tin hard on the worktop twice to release any trapped bubbles.

Place the tin in the centre of a preheated oven and bake for 20-25 minutes. The brownies are baked when the top has set and there is a very slight wobble in the centre. Over baking the brownies will cause them to be dry, instead of rich and fudgy.

As soon as the brownies are baked remove from the oven and leave to cool completely in the tin. Any cracks or crackles on the surface of the finished bake will close on cooling. Also the top is to be decorated and so they will be covered!

Baking the rich chocolate brownies.

As soon as the brownies have cooled they are ready to be cut and decorated.

First of all using the baking parchment lift the brownie slab from the tin and place on a board.

Use a palette knife, run the flat side between the base of the brownie and the baking parchment.

Cut across the brownie in three equal portions. Now cut downwards five times, creating fifteen equal sized brownie squares. Alternatively cut the brownies into smaller portions.

Into three separate, heatproof and microwaveable bowls add the coloured rainbow melts and broken up white chocolate. Since it is easy to overheat white chocolate and especially the melts, heat each bowl separately in short bursts, stirring in between. As soon as the rainbow melts, or white chocolate start to melt remove from the microwave, stirring constantly until completely melted.

Decant each separate colour into a small, disposable piping bag. Just prior to using cut a small opening at the tip of the bag.

Starting with the darkest colour first pipe across the brownies in a diagonal fashion. Continue piping with the next colour, reserving the white chocolate for last.

Place a large marshmallow on to each individual brownie. With Valentine’s Day nearly upon us I used marshmallow hearts. Also sprinkle over smaller, mini marshmallows.

Decorating the brownies.

Next pipe the runnier white chocolate over the entire brownie, including the marshmallows.

Finally sprinkle over more mini marshmallows. These will stick to the melted white chocolate.

Set the brownies aside in a cool place to allow the chocolate to set. During warmer weather place in the fridge to set.

Fully decorated Marshmallow Topped Rich Chocolate Brownies

You can choose any colour combination you like. Even personalising the brownies by piping names or Happy Birthday. Also for special celebrations sprinkle over edible gold stars or coloured sugar balls. The simple rule to remember when decorating is to use the darkest colours first, finishing with the lightest. Resulting in a creation that really pops.

Marshmallow Topped Rich Chocolate Brownies

To serve the brownies cut through the chocolate and marshmallows at the same point where the individual brownies had previously been cut.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

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While making these brownies I did not have any little people to help me. Yet when writing up this blog post and especially, choosing and editing the photographs it struck me that this is exactly the sort of fun, mess filled activity that children enjoy. And yes I completely acknowledge the inner child in me and the fun I had while decorating these brownies. If you have play dates arranged, these brownies make great gifts for them to take home.

Also, it has to be said, these brownies taste amazing!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cupcakes in themselves are moments of happiness. It must be impossible to be angry whilst eating a cupcake? An entire, miniature cake all to ourselves. Cute and delicious let me share with you these Pink Heart Topped White Chocolate Cupcakes. Since Valentines Day is only a few days away, creating a beautiful and tasty cupcake … Continue reading Pink Heart Topped White Chocolate Cupcakes

Cupcakes in themselves are moments of happiness. It must be impossible to be angry whilst eating a cupcake? An entire, miniature cake all to ourselves. Cute and delicious let me share with you these Pink Heart Topped White Chocolate Cupcakes.

Pink Heart Topped White Chocolate Cupcakes

Since Valentines Day is only a few days away, creating a beautiful and tasty cupcake seemed a good idea. While I have mentioned in previous posts such as Chocolate Dipped Shortbread Heart Cookies, that every day should be an opportunity to show those we love and appreciate them, February 14th is the day of love. So to celebrate, these white chocolate chip cupcakes frosted with a velvet white chocolate buttercream, finished with a pink chocolate heart, fit the bill perfectly.

Pink Heart Topped White Chocolate Cupcakes

As these delightfully light cupcakes are so pretty they are also perfect for parties, celebrations and of course to serve at a wedding. Because who wouldn’t want to receive one of these cute cupcakes?

Simple and easy to make, this recipe is designed so that novice bakers can follow and bake incredible cupcakes. Also the buttercream is piped without a nozzle, therefore deleting a need for more equipment. Since a plastic freezer bag can double as an icing bag, simply cut off one corner to leave a 1cm opening, this recipe really is for everyone.

Add the eggs and vanilla extract to the bowl. Also, sift the flour (and baking powder if using) into the same bowl.

Whisk the ingredients together adding milk as you whisk. Continue until the mixture is uniform in texture, avoid over mixing as this can cause a tough, baked cupcake.

Add the white chocolate chips and fold into the batter.

Making the cupcake batter.

Spoon the cake batter into the cupcake cases, dividing it evenly between them.

Place the cupcakes in the centre of the preheated oven and bake for 20-30 minutes.

The cupcakes are baked when they have risen, are golden in colour and spring back from a light touch. An inserted skewer or tooth pick will come out clean.

Filling the cases and baking the cupcakes.

As soon as the cupcakes are baked remove from the oven.

Allow to cool for 10 minutes in the tin and then transfer them to a cooling rack.

While the cupcakes finish cooling make the buttercream.

Break up the white chocolate and place into a heatproof, microwaveable bowl. Heat on medium for 30 second bursts, stirring after. As soon as the white chocolate starts to melt remove from the microwave. Continue stirring until all of the chocolate has melted. Set to one side to cool slightly.

Place the butter and icing sugar into a bowl. Whisk until just combined.

Pour the melted white chocolate into the bowl and continue whisking, adding milk, a little at a time, to achieve a good piping consistency.

Place the piping bag, without a nozzle attached, into a large jug. The piping bag should have an opening of approximately 1cm.

Fill the piping bag with the white chocolate buttercream.

Making the white chocolate buttercream.

As soon as the cupcakes are cold they can be decorated.

Keeping even pressure on the piping bag pipe a double swirl on top of each cupcake.

Top each cupcake with a pink heart and add sugar balls if wanted.

Piping and decorating the cupcakes.

The outside of the buttercream will set slightly. If adding sugar balls do so immediately after frosting the cupcakes.

Pink Heart Topped White Chocolate Cupcakes

Happiness is found in a delicious cupcake!

Pink Heart Topped White Chocolate Cupcakes

Serve the cupcakes to those you love and care about. Also share with those people you appreciate. While photographing the cupcakes our postman came to the door, he went away with a cupcake and a smile on his face.

Store these cupcakes for up to 5 days in an airtight container. Refrigerate during warm weather.

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Pink Heart Topped White Chocolate Cupcakes a simple recipe, available to all bakers regardless of skill level. Because, everyone should be able to create something beautiful and delicious to share with those they love. Even those who are too shy to say how they feel, or write it in a card, can make a cupcake that says it all. Who knows, baking a cupcake could break down awkwardness between someone and their secret love. Ah the romantic in me is running away with itself!

However you spend Valentines Day, I would like to thank each and every one of you who reads, comments and supports Feasting is Fun. You are very much appreciated, every single day of the year.

Whatever you are making, baking and creating in your kitchens, have fun creating and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an … Continue reading Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

Chocolate Dipped Shortbread Heart Cookies

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

Using a spoon gently mix the ingredients until it comes together in clumps.

Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.

With clean hands bring the dough together into a ball.

Place the shortbread dough on to the cling film and wrap into a disc shape.

Chill the dough in the fridge for at least 30 minutes.

While the dough is chilling line 2 large baking trays with baking parchment paper.

Preparing the shortbread dough.

As soon as the dough is chilled remove from the fridge.

Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.

Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.

Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.

As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.

Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.

While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.

Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.

Allow the baking trays to cool completely.

Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.

Cutting out the shortbread hearts.

Cool the shortbread hearts completely before the next step.

Chop up the chocolate and place into a microwaveable, heatproof bowl.

Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.

Dipping the shortbread hearts in melted chocolate.

Lay a long strip of baking parchment on to the worktop.

Take one shortbread heart at a time and hold on the opposite side that is to be dipped.

Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.

Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.

Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.

Once finished leave the chocolate to set completely on the cookies.

Chocolate Dipped Shortbread Heart Cookies.

Store the finished shortbread hearts in an airtight container.

Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

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Showing appreciation and love in a way suited to the recipient is a gift in itself. A small thank you, or a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cheese, loved by so many, is also such a versatile ingredient. Something magical happens to the flavour when it is heated. Becoming more savoury, salty and intense on the palette. Even when eaten with crackers it benefits vastly when left out of the fridge to come up to room temperature. Since I won some Vintage … Continue reading Cheddar Cheese Thyme Soft Breadsticks

Cheese, loved by so many, is also such a versatile ingredient. Something magical happens to the flavour when it is heated. Becoming more savoury, salty and intense on the palette. Even when eaten with crackers it benefits vastly when left out of the fridge to come up to room temperature. Since I won some Vintage Cheddar in a Twitter competition I wanted to create a new, delicious snack recipe. These Cheddar Cheese Thyme Soft Breadsticks tick every, single, box.

Cheddar Cheese Thyme Soft Breadsticks

The combination of good quality mature, or vintage cheddar with fresh thyme gives a distinctly savoury flavour to these breadsticks. Also, the addition of Parmesan cheese to the bread dough enhances and reaffirms their cheesy flavour. While pastry cheese straws can be oily at times, that is not the case here. No greasy fingers whilst munching on these!

Cheddar Cheese Thyme Soft Breadsticks

As well as tasting delicious on their own, these cheesy breadsticks also make a perfect accompaniment to soup, such as Hearty Minestrone Soup. While sounding an unlikely combination, we ate these with a simple beef casserole that had been bubbling away on the hob all day. Not so surprising when Cheddar is often used in the pastry of well made beef pies.

The method given uses a stand mixer with dough hook attachment to make the dough. Of course this may be made by hand.

Weigh the water into the bowl of the stand mixer.

Add the dried yeast and flour.

Now add the olive oil and salt.

Lower the dough hook and mix on low speed for 10 minutes, increasing to medium speed for a further 3 minutes.

While the dough is mixing lightly oil 4 large baking trays. Also preheat the oven to 200C/180C fan, 400F, gas mark 6.

Stop mixing and check the dough. It should stretch without tearing. Indeed you should be able to stretch it so that light can be seen through it. This is called the windowpane test. If the dough does not pass this test lower the dough hook and continue to mix on medium, stopping and checking every two minutes until it finally passes the test.

As soon as the dough is ready stop mixing. Add both the finely grated Parmesan cheese and 50g of the cheddar. Also add 2 teaspoons of fresh Thyme leaves and half a teaspoon of freshly ground black pepper.

Lower the dough hook and mix on a low speed for two minutes.

Stop the mixer, scrape any dough from the dough hook into the bowl, cover with a cloth and leave in a draft free place until doubled in size.

Lightly flour the worktop and tip out the dough, so that the top of the risen dough is on contact with the worktop.

Gently roll over the folded dough with a rolling pin, sealing the cheese inside.

Cut the dough in half across the middle. Next cut 1cm (1/2in) strips in the dough.

Preparing the breadsticks for baking.

Removing one dough strip at a time, stretch and twist it before placing on a prepared baking tray. The dough can be pressed on to the tray and will stick, holding the twist in place. Place eight breadsticks on each tray.

Brush each breadstick lightly with egg wash and sprinkle over 1/2 teaspoon of thyme (for each eight breadsticks). Also grind black pepper and sprinkle a pinch of sea salt over the tray.

Place two baking sheets in the oven on separate shelves and bake for 15-20 minutes.

Freshly baked, golden, Cheddar Cheese Thyme Soft Breadsticks

The breadsticks are baked when they are a light golden brown. If baked for longer they become hard and lose the soft, fluffy inner.

As soon as the breadsticks are baked remove from the oven and place on a cooling rack.

Continue with the other half of the dough, cutting, twisting, egg washing and sprinkling and finally baking as before.

The soft inner crumb of these Cheddar Cheese Thyme Soft Breadsticks.

Wait until slightly cooled before stealing a bite into one of these deliciously cheesy breadsticks, with its soft, fluffy inner.

Cheddar Cheese Thyme Soft Breadsticks

Serve slightly warm to allow for the best possible taste experience. At there best enjoyed on the day these are made.

Since this recipe makes a big batch of Cheddar Cheese Thyme Soft Breadsticks, they can be enjoyed at larger gatherings and are ideal for adding to a buffet table.

To make ahead, bake as usual, cool and freeze for up to two weeks. Remove from the freezer when needed, place on a baking tray in a warm oven for 10 minutes to defrost and warm through.

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Creating recipes using ingredients that compliment and enhance each other is at the heart of Feasting is Fun. Likewise, encouraging people to share. Baking extra so that a gift may be given to an elderly neighbour or new family, is easy. Especially when you are in the kitchen already, whipping up a batch of breadsticks, cookies or cupcakes. The enjoyment seen on someone’s face, simply because they have been thought of, is priceless.

Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. These Raspberry … Continue reading Raspberry White Chocolate Chip Muffins

Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. These Raspberry White Chocolate Chip Muffins are utterly delicious.

Raspberry White Chocolate Chip Muffins

While the texture has more in common with a cake, than a true muffin such as Cheese Bacon Breakfast Muffins , there is room for both in our home. Because not everyone is keen on whipped buttercream that tops most cupcakes, these light, raspberry filled treats are a great alternative. As well as being not-too-sweet, the raspberries on baking become jammy pods within the muffin.

Raspberry White Chocolate Chip Muffins

White chocolate chips within and on top of the muffin, provide small, sweet burst of vanilla chocolate flavour. While balancing the slightly tart flavour given by the raspberries. Together they create a delightful flavour pairing within the lightest of muffins.

Raspberry White Chocolate Chip Muffins

Baking the Raspberry White Chocolate Chip Muffins in tulip wrappers allows for a generously sized muffin. Also it adds to the coffee shop style of these muffins. If not using tulip wrappers to bake with, use the deepest muffin cases and fill two thirds full. As a result the baked muffins may bake over the muffin cases. If this happens, simply run a blunt butter knife between the muffin and tin to release.

First of all line a 12 hole muffin tin with tulip wrappers or muffin cases.

Into a large bowl add the butter, sugar, salt and whisk until well combined.

Then add the eggs, vanilla extract and yoghurt. On top of these wet ingredients sift in the flour and baking powder. Finally add the raspberries and 100g/4oz of the white chocolate chips.

Using a large spoon gently fold all of the ingredients together until just combined. Take care not to break up the raspberries.

Making the batter for Raspberry White Chocolate Chip Muffins

Spoon the batter into the wrappers, dividing equally between them.

Finish by sprinkling over the remaining white chocolate chips on to the surface of the un-baked muffins.

Place the muffins into the centre of a preheated oven and bake for 25-35 minutes.

The muffins are baked when they are golden, just firm to touch and an inserted cocktail stick comes out clean, without any batter attached.

Filling and baking the Raspberry White Chocolate Chip Muffins

As soon as the muffins are baked remove from the oven and allow to cool in the tin if using tulip wrappers. Otherwise, if using muffin cases, cool for 10 minutes in the tin then remove and place on a cooling rack to finish cooling.

Raspberry White Chocolate Chip Muffins

I like to serve these muffins warm. While the chocolate chips are still slightly melted. Although they are fine to serve cold as well.

These muffins are best eaten within 24 hours of being made. Yet they can be stored in an airtight container for up to 3 days. During warm weather refrigerate.

The whole raspberries distribute evenly throughout the muffin.

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Since actually making these muffins took mere moments, why not try them yourself? Making use of frozen raspberries allowed the fruit to keep its shape more easily. Yet, if fresh raspberries are in abundance or growing in the garden absolutely use those. Deep blush streaked muffins, warm from the oven taste good any day of the year!

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.